Role OverviewThe Restaurant Manager will be responsible for ensuring the highest quality of dining service, developing and conducting regular training of personnel, and controlling labor costs. They will also be responsible for maintaining equipment and supplies levels, conducting inventory, and performing financial analysis.
What You Will Do
The Restaurant Manager will be responsible for developing and implementing procedures for maintaining equipment and cost controls, maintaining a daily management log, and ensuring positive guest relations. They will also assist in the development of food service marketing plans and participate in the planning and management of special events.
Why It Might Be a Fit
The ideal candidate will have exceptional knowledge of food, beverage, service, and cost controls, gained through a bachelor's degree in Hotel/Restaurant management or 5-10 years of progressive experience in quality food and beverage operations management.
Requirements
- Exceptional knowledge of food, beverage, service, and cost controls
- Bachelor's degree in Hotel/Restaurant management or 5-10 years of progressive experience
- Ability to communicate effectively with a diverse group of people
- Ability to exercise high levels of tact and discretion
- Demonstrates extreme courtesy and hospitality in stressful situations
- Ability to adjust to changing priorities in a fast-paced environment
- Ability to take a visible leadership role in stressful situations
- Ability to understand and react to financial statements in a timely manner
- Willing to work a flexible schedule including days, evenings, weekends, and holidays
Benefits
- Dental insurance
- Vision insurance
- Health insurance
- Retirement plan
- Paid holidays
- Compensation range: $60,000 to $70,000/year
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